Galangal has a ginger-pepper taste and can be used as a Ginger Root substitute. It is also known as Greater Galangal in its fresh form, and as Laos in its ground form. Lesser Galangal which is hotter and more intense in flavor has a darker flesh color, and is used more as a vegetable in Asian cuisines.
It is indigenous to Asia, and grown throughout Southeast Asia.
Galangal is used primarily in the cooking of Thai and Laos dishes; however, it can be used for the same foods for which Ginger Root is used.
This spice is good, especially, for: beets, breads, cabbage, carrots, chicken, duck, fish, fruits, ham, pork, pumpkin, rice, squash, and sweet potatoes.
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